The video above explains how it works, but you essentially lay out five cups, then brew your coffee in each one for about 30 seconds each. As you move down to each cup, you'll get a consecutively "weaker" brew, but what's also happening is different components of the coffee's flavor profile will be left behind in each cup. for example, the first cup will have the "acid," or the part of the coffee that gives it that punch that you feel wakes you up. Then as you move on, you'll move from acid to the sourness or earthiness of the coffee, then you'll get aroma. Finally, the weakest cups won't taste like much, but they'll still have a kind of presence on your tongue, or mouth-feel: that's the "body."

This experiment comes from Harold McGee, author of the definitive tome on food science, On Food and Cooking (and whose tips you'veseenherebefore). It isn't exactly the best cup of coffee you'll ever have, but if the language of coffee-tasting leaves you confused (or you just want to really understand what people mean when they use those terms), this is a quick way to get first-hand knowledge with your favorite brew.